Coriander seeds add flavour to food and beer recipes, and brewers use them most commonly in gin recipes. Some gin makers even roast their coriander seeds before steeping, while others deliberately crush them to release their distinctive flavours.
Coriander Seeds in Gin
There are two key components of coriander seeds; linalool (a type of alcohol) and alphapinene, the key ingredient in juniper, which is probably why the two ingredients blend perfectly together.
Coriander seeds rank as the most commonly used ingredient in gin after juniper. When distilled, they develop a more complex profile with citrus, nutty, and slightly spicy notes.
All gins contain juniper berries as a base flavour. Distillers then add additional ingredients and infuse them into the gin to create a unique flavour.
The amount of coriander seeds added to your gin depends on how strong you want the flavour to be. The recommended amount of coriander seeds to infuse into gin is around 1-2 tablespoons per 750ml.
Coriander in Beer
Brewers use coriander quite a lot, especially in wheat beers and Belgian styles.
Coriander adds a distinctive flavour profile:
- Citrus (often lemony or orange-like)
- Light spice (peppery, slightly warm)
- Subtle herbal notes
It’s especially useful for brightening lighter or yeast-driven beers.
Common beer styles using coriander
You’ll often find it in:
- Belgian witbier (classic use alongside orange peel)
- Wheat beers
- Saison and farmhouse ales
- Some modern citrus-forward pale ales
How to use coriander seeds
1. Crush before use
- Lightly crack the seeds just before adding
- This releases essential oils without making it harsh
2. Add timing options
- Boil (last 5–10 minutes): gives a cleaner, integrated spice note
- Flame-out / whirlpool: preserves more citrus aroma
- Dry addition (rare): can be used but extraction is less predictable
3. Typical dosage
- Around 5–20g per 23L batch, depending on intensity desired
- Witbiers often sit in the middle of this range
What coriander seeds work well with
It pairs especially well with:
- Orange peel (classic witbier combination)
- Lemon zest
- Wheat malt
- Belgian yeast esters
Things to watch out for
- Too much can taste soapy or overly perfumed
- Old seeds lose aroma quickly, so freshness matters a lot
- Overboiling can mute the citrus character and push bitterness